When you start planning your holiday meal, what comes to mind first? For many of us, it’s the main course. But I think the dessert is the real star of the show. It’s the sweet finale that everyone saves room for. If you are looking for memorable Christmas Dinner Food Ideas, you have come to the right place.
This Cranberry Orange Bundt Cake is just the thing. It looks so impressive, with its beautiful shape and a bright white glaze dripping down the sides. It is decorated with festive red cranberries. Honestly, it is one of my favorite Simple Christmas Dinner Ideas because it’s surprisingly easy to make and tastes like pure holiday joy.
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Why You’ll Love This Recipe
First off, the flavor is incredible. The tartness of the cranberries, the bright zest from fresh oranges, and a warm, comforting swirl of cinnamon sugar running through the middle. It’s a combination that just screams festive.
It’s also a wonderful recipe if you are new to baking. The steps are straightforward, and the batter comes together without much fuss. You don’t need any professional equipment to create a dessert that looks like it came from a fancy bakery.
This cake is perfect for gatherings. It serves a crowd and fits right in with other Christmas Dinner Ideas Family favorites. The presentation alone makes your holiday table look extra special, and it’s a dessert that both kids and adults will adore. It truly rounds out your list of Christmas Dinner Food Ideas.
Ingredients
Here is what you will need to gather to make this beautiful holiday cake. Using fresh, room temperature ingredients will give you the best results.
For the Cake
- 3 cups (375g) all purpose flour, spooned & leveled
- 2 and 1/2 teaspoons baking powder
- 1 and 1/4 teaspoons salt
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons fresh orange zest
- 5 large eggs, at room temperature
- 1/2 cup (120g) full fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) milk, at room temperature
- 1/4 cup (60ml) fresh orange juice
- 1 and 3/4 cups (220g) fresh or frozen cranberries
For the Filling
- 2/3 cup (135g) packed light or dark brown sugar
- 2 teaspoons ground cinnamon
For the Orange Glaze
- 1 and 1/2 cups (180g) confectioners’ sugar
- 3–4 Tablespoons (45-60ml) fresh orange juice
Step By Step Instructions
Ready to bake? Let’s walk through it together. These Easy Christmas Recipes Dinner steps will guide you to a fantastic dessert.
Step 1: Get Ready
First things first, preheat your oven to 350°F (177°C). Grab your 10 inch Bundt pan and grease it really, really well. This is important for getting the cake out cleanly later. Use butter or a baking spray with flour in it.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Whisking helps to combine them evenly and adds a little air. Once that’s done, just set the bowl aside for a moment.
Step 3: Cream the Butter and Sugars
Using a handheld or stand mixer, beat the softened butter, brown sugar, granulated sugar, and fresh orange zest together. Keep beating for about 3 minutes until it looks light and creamy. The orange zest smells amazing at this stage!
Step 4: Add the Wet Ingredients
Next, add the eggs, sour cream, and vanilla extract. Beat everything on medium speed until it’s just combined. You might need to scrape down the sides of the bowl to make sure it’s all mixed in. The mixture will probably look a bit curdled. Don’t worry, that is completely normal! It will all come together in the next step.
Step 5: Combine Everything
Pour the dry ingredients from the first bowl into your wet ingredients. At the same time, add the milk and fresh orange juice. Beat everything on medium speed until the batter is smooth and fully combined. Finally, gently stir in the cranberries. The batter will be thick but should feel silky.
Step 6: Make the Filling and Layer
In a separate small bowl, mix the brown sugar and cinnamon together for your filling. Now for the layering. Pour about half of your cake batter into the prepared Bundt pan and spread it evenly. Sprinkle the cinnamon sugar filling over the top. Try to keep it away from the edges of the pan so it doesn’t burn. Cover the filling with the rest of the cake batter.
Step 7: Bake the Cake
Place the pan in your preheated oven and bake for 55 to 70 minutes. This is a large, dense cake, so the baking time can vary. To check if it is done, insert a toothpick into the center. It should come out clean, maybe with a few moist crumbs attached.
Step 8: Cool and Invert
Once the cake is done, take it out of the oven. Let it cool in the pan for one hour. Do not rush this step! After an hour, carefully invert the cake onto a wire rack or your serving plate. Let it cool completely before you even think about the glaze.
Step 9: Make the Glaze
This is the final touch for your amazing list of Christmas Dinner Food Ideas. In a bowl, whisk the confectioners’ sugar with 3 tablespoons of fresh orange juice. If it seems too thick, add another tablespoon of juice. If it’s too thin, add a little more sugar. Drizzle this lovely glaze all over the cooled cake before slicing and serving.
How To Store Leftovers
If you happen to have any leftover cake, you will want to store it properly. Cover it tightly with plastic wrap or in an airtight container. It can be kept at room temperature for up to two days. If you need it to last longer, you can store it in the refrigerator for up to one week. The cake is still delicious when chilled!
Tips
Here are a few extra pointers to make sure your cake is a success. These tips help make it one of the most reliable Christmas Dinner Ideas Family will request every year.
You can absolutely make this cake ahead of time. Bake the cake, let it cool completely, and then cover it. You can refrigerate it for up to two days. When you are ready to serve, just bring it to room temperature and then add the glaze.
If you don’t have sour cream, plain Greek yogurt is a great substitute. It will keep the cake just as moist and flavorful. No one will know the difference.
Please use fresh orange juice! You need an orange for the zest anyway, so just squeeze the juice from it. The flavor is so much brighter and better than store bought orange juice. It really makes a difference in both the cake and the glaze.
For the cranberries, you have options. Fresh, frozen, or even dried cranberries will work in this recipe. If you are using frozen, there is no need to thaw them first.
Want to make it look extra festive? Consider adding some sugared cranberries on top for garnish. They sparkle and add a beautiful finishing touch to your dessert, elevating your Christmas Dinner Food Ideas.
Conclusion: The Best of Christmas Dinner Food Ideas
And there you have it! A beautiful, festive, and incredibly tasty Cranberry Orange Bundt Cake. It’s a wonderful addition to your holiday table and a recipe that is sure to get rave reviews from your family and friends. It is one of those Simple Christmas Dinner Ideas that feels special without being complicated.
I hope this recipe brings a little extra sweetness and joy to your celebration. It is a fantastic choice when you’re brainstorming Christmas Dinner Food Ideas, and I hope you enjoy every single bite. Happy holidays and happy baking!
FAQ
Can I Make This Cake in a Different Pan?
Yes, you can. A Bundt pan gives it that classic shape, but you could use two 9×5 inch loaf pans. You will need to adjust the baking time, so start checking for doneness around the 45 minute mark.
Is It Possible To Make This Recipe Ahead of Time?
Definitely! You can bake the cake and let it cool completely, then cover and refrigerate it for up to two days. You can also freeze the unglazed cake for up to three months. Just thaw it overnight in the fridge and bring to room temperature before glazing and serving.
Can I Use Dried Cranberries Instead of Fresh?
Yes, dried cranberries work well in this recipe. The cake will be a little sweeter, but still delicious. Use the same amount as you would for fresh or frozen cranberries. This is one of those Easy Christmas Recipes Dinner modifications that works great.
Why Is My Cake Sticking to the Pan?
This is a common issue with Bundt pans. The key is to grease the pan very thoroughly, getting into every nook and cranny. Also, make sure you keep the cinnamon sugar filling away from the edges of the pan, as the sugar can caramelize and act like glue. Finally, letting it cool for one hour in the pan before inverting is crucial.
Cranberry Orange Bundt Cake
This Cranberry Orange Bundt Cake is a beautiful and flavorful dessert, perfect for holiday gatherings. It combines tart cranberries, bright orange zest, and a warm cinnamon sugar swirl, all topped with a sweet orange glaze. Surprisingly easy to make, it tastes like pure holiday joy.
Requirements
Ingredients
Instructions
- Preheat your oven to 350°F (177°C). Grab your 10 inch Bundt pan and grease it really, really well. Use butter or a baking spray with flour in it.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a handheld or stand mixer, beat the softened butter, brown sugar, granulated sugar, and fresh orange zest together for about 3 minutes until light and creamy.
- Add the eggs, sour cream, and vanilla extract. Beat on medium speed until just combined, scraping down the bowl as needed. The mixture may look curdled, which is normal.
- Pour the dry ingredients into the wet mixture. At the same time, add the milk and fresh orange juice. Beat on medium speed until smooth and fully combined. Gently stir in the cranberries.
- In a separate small bowl, mix the brown sugar and cinnamon for the filling. Pour half the cake batter into the prepared Bundt pan, spread evenly, then sprinkle the cinnamon sugar filling (keeping it away from edges). Cover with the remaining batter.
- Bake for 55 to 70 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Cool in the pan for one hour. Carefully invert onto a wire rack or serving plate and let cool completely before glazing.
- Whisk confectioners’ sugar with 3 tablespoons of fresh orange juice. Adjust consistency with more juice or sugar as needed. Drizzle over the cooled cake before slicing and serving.
Notes
If you happen to have any leftover cake, you will want to store it properly. Cover it tightly with plastic wrap or in an airtight container. It can be kept at room temperature for up to two days. If you need it to last longer, you can store it in the refrigerator for up to one week. The cake is still delicious when chilled!
You can absolutely make this cake ahead of time. Bake the cake, let it cool completely, and then cover it. You can refrigerate it for up to two days. When you are ready to serve, just bring it to room temperature and then add the glaze.
If you don’t have sour cream, plain Greek yogurt is a great substitute. It will keep the cake just as moist and flavorful. No one will know the difference.
Please use fresh orange juice! You need an orange for the zest anyway, so just squeeze the juice from it. The flavor is so much brighter and better than store bought orange juice. It really makes a difference in both the cake and the glaze.
For the cranberries, you have options. Fresh, frozen, or even dried cranberries will work in this recipe. If you are using frozen, there is no need to thaw them first.
Want to make it look extra festive? Consider adding some sugared cranberries on top for garnish. They sparkle and add a beautiful finishing touch to your dessert.
Nutrition
Calories
Sugar
Fat
Carbs
